22 minutes ago
Monday, May 19, 2014
Tartines, tartinettes, crostini, bruschetta.......it's all the same to me.
Delicious toppings on crusty toasted bread.
I could write a book on open faced little toasts with mouth watering toppings.
Every time we go out, we order them with cocktails.
I love seasonal toasts, such as fava bean or pea crostini (for spring).
In the summer, always a tomato bruschetta, with summer's beautiful, ripe tomatoes and my favorite avocado toast which has no season, and is my daily bread.
I have spoken about Buvette in NYC's West Village, many times.
They serve ridiculous tartinettes (smaller versions of tartines), beautifully presented on silver pedestals, piled high with toppings.
Jody William's new book has all of her secret recipes for her famous tartinettes in it, and the walnut pesto was first on my list to try.
For once, a recipe came out exactly like the restaurant's version!
I used good Parmigiano Reggiano cheese, fresh California walnuts, excellent quality olive oil from Abruzzo, sherry wine vinegar from Spain and semi-dried tomatoes from Italy.
I think the quality of the ingredients really matters when you are making simple recipes, such as this one.
The next day, I served this pesto on blanched green beans and it was amazing!
Make this pesto, it's so good.
Buvette's Walnut Pesto Tartinettes (adapted from Buvette, The Pleasure of Good Food)
1 cup of raw walnuts (make sure your nuts are fresh)
1/4 cup of packed grated Parmigiano Reggiano cheese (1.5 oz)
1 small garlic clove, chopped
2 tsp fresh thyme leaves
1 tsp sherry wine vinegar
1/4 cup + 2 tbsp good quality olive oil
3 sun-dried tomatoes in oil (drained)
a few slices of country bread, toasted
fresh parsley leaves for garnish
Pulse everything in a food processor, drizzling in the olive oil last.
You want a chunky consistency, not a paste.
Season w/ sea salt and spread onto toasted slices.
Drizzle with good olive oil just before serving and garnish w/ fresh parsley for some color.